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Skinny Fudgy Brownies (Quick & Easy)

Skinny Fudgy Brownies #easy #recipe #valentinesday

You are probably thinking that “skinny” and “fudgy” aren’t two adjectives that can go side by side when describing brownies, or at least brownies that taste good! Well, they can when describing these brownies. No “weird” ingredients required! While I have had good brownies that were made with pumpkin and black beans, I know people who wouldn’t even touch them because they knew what the brownies contained.

Skinny Fudgy Brownies #lowfat #easy

These brownies are perfect for those skeptical people. The ingredient used to replace the butter/oil in these brownies is Greek yogurt. I frequently use plain Chobani, and it is one of my favorite ingredients to use in baking as a way to reduce fat. It still gives a rich flavor to these brownies without adding any weird texture or aftertaste. Throw in just a few mini chocolate chips to add to the fudgy-ness of the brownies and you won’t even miss the butter and oil.

Skinny Fudgy Brownies #lowfat #recipe

Top the brownies with a dollop of whipped topping and some fresh fruit for a Valentine’s Day dessert that you won’t regret the next day. Oh, and if you aren’t worried about calories, a little drizzle of hot fudge would be great, too!

Notes: You do not want to over bake these brownies. They will lose the fudgy texture and become more cake-like. Also, these brownies cut best using a plastic knife.

Skinny Fudgy Brownies (Quick & Easy)

Yield: 12 brownies


  • 1/2 C all-purpose flour
  • 1/3 C brown sugar
  • 1/2 C sugar substitute or sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 C unsweetened baking cocoa
  • 1/2 C plain Greek yogurt
  • 1 egg
  • 2 tbsp non-fat milk
  • 1 tsp vanilla extract
  • 1/4 C mini chocolate chips


  1. Preheat oven to 350. Lightly spray an 8×8 inch baking dish with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugars, salt, baking soda, and baking cocoa.
  3. In a small bowl, whisk together yogurt, egg, milk and vanilla extract until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in mini chips.
  4. Spread batter into prepared baking dish and bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Do not over bake.
  5. Allow to cool for 5-10 minutes before cutting into pieces. Note: These brownies cut best using a plastic knife.
  6. Store leftovers in an airtight container.

This recipe is linked with Friday Blog Hop, Strut Your Stuff SaturdayWeekend Potluck, What’s Cookin’ Wednesday, What’s in Your Kitchen WednesdayWhat’s Shakin’.


Saturday 20th of December 2014

Can I use 1/4 whole wheat flour + 1/4 all purpose flour and regular non fat plain yogurt?

Jessica@A Kitchen Addiction

Sunday 21st of December 2014

The whole wheat flour may give it too much of a heavy texture, but they should bake up fine apart from the change in texture. You can definitely use plain yogurt in place of Greek yogurt. Hope that helps!

Hayley @ The Domestic Rebel

Tuesday 12th of February 2013

OMG they look SO fudgy! Seriously -- fudgy brownies are the bees knees. I can't resist them and their wrinkly tops! I can't believe you got the fudgiest, gooiest brownies by using Greek yogurt. Totally genius.

SnoWhite @ Finding Joy in My Kitchen

Tuesday 12th of February 2013

I love using Greek Yogurt -- bet these brownies are delicious!

Aimee @ ShugarySweets

Tuesday 12th of February 2013

These look delicious Jessica! Love the pile of fruit on top!

Sarah K. @ The Pajama Chef

Monday 11th of February 2013

oooh, these sound amaazing! skinny desserts with real ingredients are my fave!